An eggless cookie that crumbles, dries out too quickly, or lacks that gooey center we crave - that's the number one problem when you remove the egg from a cookie recipe. Good news: it doesn't have to be that way. With the right substitute and a few simple rules, your eggless cookies will be as soft, as delicious, and will keep as well as the originals.

What the egg does in a cookie, and why it matters

In a cookie, the egg performs two functions simultaneously: it binds the dough so the cookie holds together in one piece, and it provides the softness and richness that prevent the cookie from drying out. Removing the egg without replacing it correctly means losing both of these things at once, hence cookies that are too flat, too dry, or that fall apart.

The trap of homemade substitutes Applesauce moistens but makes the cookie dense and gummy. Mashed banana works but imposes its flavor. Flaxseed binds but doesn't provide softness. None of them replicate both functions at once.

The recipe: soft eggless cookies with Yumgo Whole Egg

Yumgo Whole Egg replaces the egg in all its functions, with the same dosage as a fresh egg. The recipe below is entirely plant-based. If you're not looking for 100% plant-based, simply replace margarine with classic butter. No recipe adaptation, no calculations needed.

Basic Recipe — 10 cookies

Eggless Cookies with a Gooey Center

  • T55 Wheat Flour200 g
  • Rehydrated Yumgo Whole Egg (7g powder + 43g water)1 portion
  • Soft Butter (or vegetable margarine)120 g
  • Brown Sugar100 g
  • White Sugar50 g
  • Chocolate Chips150 g
  • Baking Powder5 g
  • Salt1 pinch
  • Vanilla Extract1 tsp
  1. Rehydrate Yumgo Whole Egg: Blend 7g of powder with 43g of cold water using an immersion blender for 60 seconds. Let rest for 2 minutes.
  2. Cream butter and sugars: Whisk soft butter with brown sugar and white sugar until pale and creamy (2–3 minutes).
  3. Incorporate Yumgo: Add rehydrated Yumgo and vanilla, mix until smooth.
  4. Add dry ingredients: Add flour, baking powder, and salt all at once. Mix gently until the dough forms.
  5. Add chocolate chips: Fold in chocolate chips with a spatula.
  6. Refrigerate for at least 30 minutes: key step for a thick cookie that doesn't spread too much.
  7. Form and bake: Preheat oven to 170°C. Form 50g balls, space them on a baking sheet. Bake for 11–12 minutes. The cookie should still appear slightly undercooked in the center; it will firm up as it cools.

⏱ Prep: 15 min · Rest: 30 min · Cook: 12 min · 10 cookies

4 rules for a soft eggless cookie

1. Brown sugar before white sugar
Brown sugar retains moisture, which gives it its gooey center. The more you use (up to 70% of total sugar), the softer the cookie.
2. Refrigerate the dough
Minimum 30 minutes in the cold, ideally 24 hours. Cold solidifies the butter and slows down spreading during baking. A thicker cookie, with a gooier center.
3. Slightly underbake
When taken out of the oven, the center should still seem soft. The cookie continues to cook on the hot baking sheet for 5 minutes. Overbaked in the oven = dry once cooled.
4. Room temperature butter
Not melted, not cold - soft. Creaming it with sugar incorporates air and gives lightness. Melted butter results in a flat, greasy cookie.

The express option: Yumgo Cookie Mix

Everything is already measured in the packet, including Yumgo Whole Egg. You just add butter, water or milk, and your favorite chocolate chips. 10 cookies in 30 minutes, without weighing a single ingredient.

Express Recipe — Yumgo Cookie Mix

10 cookies in 30 minutes

  • Yumgo Eggless Cookie Mix350 g
  • Soft Butter (or vegetable margarine)120 g
  • Water or plant-based milk30 ml
  • Chocolate chips, nuts, or dried fruitof your choice
  1. Mix the blend with the soft butter and water until a homogeneous dough is obtained.
  2. Add chocolate chips or mix-ins of your choice.
  3. Refrigerate for 15 minutes. Form balls, space them on a baking sheet.
  4. Bake at 170°C for 11–12 minutes. Let cool for 5 minutes before removing.

⏱ 30 minutes all-inclusive · Zero weighing · Zero major allergens

Variations: vary the pleasures

  • Double chocolate: replace 30g of flour with 30g of unsweetened cocoa + white chocolate chips
  • Peanut butter cookies: add 80g of peanut butter, reduce butter by 40g
  • Oatmeal raisin cookies: replace 80g of flour with 80g of rolled oats, add raisins and cinnamon
  • Sweet and salty cookies: sprinkle sea salt on balls before baking + 70% dark chocolate chips
  • Gluten-free version: replace wheat flour with a rice flour + cornstarch blend (70/30)

It's really amazing! Super good cookies. Next time I might use less butter. Bravo to the team for this discovery!

— Md Sngn, verified Yumgo customer · April 2026 ⭐⭐⭐⭐⭐
Products for your cookies

Choose your format

Yumgo Eggless Cookie Mix 350g
Everything is already measured. Just add butter and chocolate chips — 10 cookies in 30 minutes. Zero major allergens.
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Eggless Small Format Pack
To try the whole range — Whole Egg, Egg White, Egg Yolk, Omelet. Ideal for discovering Yumgo in all your recipes.
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Soft eggless cookies are a matter of method: choose a substitute that truly replaces the egg in all its functions, and follow a few baking rules. Yumgo Whole Egg or the Cookie Mix do exactly that, in 30 minutes, without changing your habits, in a plant-based or non-plant-based version.